Lauren Majewski

Zucchini Noodles with Basic Pasta Sauce

Zucchini Noodle Pasta

My first attempt with the veggetti went pretty well and the kids devoured the meal. Next time I may have to use more zucchini. It was simple and the only true difference was that the noodles were a bit more aldente’. It was an awesome alternative for me since I am gluten intolerant with breads pastas and rice. We used garlic and tomatoes with a little Italian seasoning and Parmesan cheese.

What You need:

5-6 Green or Yellow Squah

3-4 Large Fresh Organic Tomatoes

6 cloves of Garlic

a Dash of Salt & Pepper

Oregano

and Basil

Parmesan Cheese

What to do:

Wash the Squash well and peel. Using a spiralizer, create the noodles. Press the noodles in a strainer to release any moisture. If still wet then lay them out on paper towels until they are a little less moist.

Veggetti

While the noodles are drying, puree the tomatoes to create the base for the sauce. Place the puree’ in a small sauce pan and add the S&P , oregano, and basil. Let it simmer.

Then saute’ the noodles in a large pan for 3-5 minutes with a little olive oil and 2 cloves of minced garlic.

Remove from the heat and then serve the noodles in a pasta dish and top with the sauce and a little Parmesan cheese.
Easy and Delish!

Enjoy!

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